STATE OF ORIGIN | PORK & SAGE SAUSAGE ROLLS

When it comes to State of Origin, the only thing more heated than the rivalry is the oven – because game night calls for seriously good snacks! Whether you’re bleeding blue or rocking maroon, there’s one thing both sides can agree on: no State of Origin showdown is complete without a solid spread. These Pork & Sage Sausage Rolls bring big flavour to the footy – they’re easy to make, even easier to eat, and guaranteed to disappear before half-time.

And when it comes to picking up everything you need, The Pines Elanora is your one-stop shop for game day greatness. From fresh herbs to quality pork mince, you’ll find everything under one roof – making your match night prep a total breeze.

This recipe has been adapted from the incredible team over at Eat, Little Bird.

INGREDIENTS

• 1 large onion, finely diced
• 2 garlic cloves, minced
• 2 small carrots, peeled and grated
• 1–2 tablespoons olive oil
• 650 g (1.5 lb) pork mince (ground pork) (or a mix of pork and veal)
• 1 teaspoon sea salt
• 1 teaspoon freshly cracked black pepper
• 1 tablespoon chopped fresh sage or 1 teaspoon ground sage
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 1 cup fresh breadcrumbs or Panko breadcrumbs
• 3 square sheets of puff pastry
• Sesame seeds for topping
• 1 egg

To serve – tomato relish or tomato sauce

INGREDIENTS AVAILABLE FROM

METHOD

1. Preheat the oven to 180ºC (fan-forced). Line an oven tray with baking paper.
2. Heat some olive oil in a large pan over medium heat. Add onion, carrot, garlic and a good pinch of salt. Sauté for 3-5 minutes, or until the mixture starts to soften.
3. Remove the onion mixture to a large mixing bowl and let it cool.
4. Add the pork mince, seasoning, dried herbs and Worcestershire sauce to a bowl, along with the cooled sauteed vegetables. Mix well with a spoon until roughly combined. Add breadcrumbs and mix again, either with a spoon or your hand, for five minutes or so, until the texture of the filling becomes pastier.
5. Cut the pastry squares in half. Use your hands to place some of the filling in a line on the edge of one pastry rectangle. You want to form a long sausage which is roughly one-third of the width of the pastry.
6. Roll the pastry over the filling, ensuring the edge is on the underside of the sausage roll. Cut into four equal sausage rolls. Repeat with remaining pastry and filling. Place rolls on a lined baking tray.
7. In a small bowl, lightly whisk the egg. Brush each sausage roll with egg wash and sprinkle with sesame seeds.
8. Bake for 20-30 minutes, or until lightly golden. Serve with tomato relish.

Whether you’re hosting a full house or settling in for a quiet game night, these Pork & Sage Sausage Rolls are guaranteed winners. Packed with flavour, easy to prep, and made with fresh ingredients, they’re the kind of snack that scores big – no matter the final result on the field. So stock up, preheat the oven, and let the footy feast begin. Game on!